Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, eggplant lasagna. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. The preparation of the eggplant makes all the difference.
Eggplant lasagna is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Eggplant lasagna is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant lasagna using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Eggplant lasagna:
- Take 1 x-large eggplant of 2 medium ones sliced into thin rounds
- Take 3 eggs scrambled. 2 for eggplant dip and 1 for meat mixture
- Get Italian bread crumbs
- Get 2 lbs ground turkey seasoned with S&P, browned, drained, and cooled
- Make ready 2 lbs low fat ricotta
- Make ready 1/2 cup Parmesan cheese
- Get 1 quart homemade pasta sauce
- Make ready 2 cups low fat mozzarella shredded
- Prepare 1 handful fresh basil, 1 tsp dried oregano, and Parmesan cheese if you want
- Take Salt and pepper ingredients as you go
Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles.
Steps to make Eggplant lasagna:
- Brown the 2 lbs of ground turkey with S&P, and drain. Cool then add ricotta, 1 scrambled egg, and about 1/3 of the pasta sauce. Add herbs and Parmesan cheese
- Cook egg dipped and breaded eggplant on greased sheet for 25 min. You should have 3 pan fills of eggplant to layer once done. Bake eggplant on 425 until golden.
- Layer eggplant, ricotta mixture, a little sauce and continue to layer. You should have 3 eggplant layers and 2 ricotta layers.
- Top with mozzarella cheese and bake for 1 hour at 375. Enjoy!
You won't miss the pasta! or browse the full recipe index ». This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. People absolutely love the lasagna we make around here and there's only room for more.
So that’s going to wrap it up for this exceptional food eggplant lasagna recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
